Dairy free creamy chicken and mushroom casserole with rice
Chicken and mushrooms in a creamy, dairy free sauce made with oat milk and a little olive oil, served over rice.
- Time1 hr
- LevelEasy
- Costabout £1.90 a head
Ingredients
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Method
- 1
Heat half the oil in a casserole and brown the chicken for 6 minutes. Lift out.
6 min - 2
Add the rest of the oil, onion and mushrooms. Cook for 8 minutes until golden. Stir in the garlic and thyme for 1 minute.
8 min - 3
Stir in the cornflour, then add the stock slowly, stirring until smooth.
- 4
Return the chicken, cover and simmer for 25 minutes until tender.
25 min - 5
Cook the rice following the packet instructions, about 12 minutes.
12 min - 6
Stir the gluten free oat milk and dairy free butter into the casserole and warm through for 3 minutes. Season and serve over rice.
3 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.